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Delightful Butter Pecan Praline Poke Cake Recipe

Butter Pecan Praline Poke Cake

There’s something magical about a poke cake, especially when it's drizzled with rich caramel and topped with crunchy pecans. This Butter Pecan Praline Poke Cake brings back memories of family gatherings and cozy celebrations. It's a warm hug in cake form, and the best part? It's incredibly easy to whip up! You’ll have a delicious dessert ready in no time, making it perfect for those last-minute potlucks or sweet cravings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix provides a lovely sweet flavor and moist texture
  • 3 large eggs help bind the cake together and add richness
  • 1 cup water needed to make the cake mix come to life
  • 1/3 cup vegetable oil keeps the cake moist and tender
  • 1 cup chopped pecans adds a delightful crunch and nutty flavor
  • 1 cup sweetened condensed milk makes the cake gooey and delicious
  • 1 cup caramel sauce sweet, sticky goodness that seeps into the cake
  • 1 cup whipped topping lightens the cake and adds a creamy finish
  • 1/2 cup chopped pecans for topping
  • 1 cup additional caramel sauce for drizzling

Equipment

  • Large Mixing Bowl
  • 9×13 inch baking pan
  • Wooden Spoon

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until everything is well mixed.
  2. Step 2: Gently fold in 1 cup of chopped pecans into the batter.
  3. Step 3: Pour your batter into a greased 9x13 inch baking pan. Bake according to package instructions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Step 4: Once baked, let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake.
  5. Step 5: In a small bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the warm cake.
  6. Step 6: Allow the cake to cool completely in the pan.
  7. Step 7: Once cooled, spread the whipped topping over the entire surface of the cake. Sprinkle the remaining 1/2 cup of chopped pecans on top and drizzle with additional caramel sauce.
  8. Step 8: Slice into squares and enjoy chilled or at room temperature.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-4 days. You can freeze the un-topped cake.